How to make a steamed rise?

Question

Classical chinese? Can I make it at home with some simple tools or do I need some special pot?

Thank you

Answer 1

I basically do what Linda I said but I take it a step further.  After cooking the rice in a pot until the liquid is gone, I put it in a steamer (like a double boiler but the upper level has holes in it like a sieve).  Then I put a little water in the bottom part, bring the water to the boil, and steam the rice for 20 -30 minutes.  Perfect!!

The steamer can be used for many things whereas a rice cooker is pretty much limited to just cooking rice.  Here's a wonderful Steam Cake recipe I received from the same Indonesian woman who showed me how to cook rice when I was a teenager:

STEAM CAKE

1 water glass regular flour

1 water glass granulated sugar

6 eggs

Beat the eggs until light yellow in color and fluffy.  Slowly pour in the granulated sugar until thoroughly mixed.  Turn your mixer down to low and gently add the flour - a tablespoonful at a time until all is incorporated.  Line the upper layer of the steamer with cheesecloth (2 pieces - one going north/south and the second going east/west.  Bring your water to the boil (with the top container off but the lid on).  Turn it down to barely boiling, spoon the batter into the cheesecloth, fold the corners of the cheesecloth over onto the batter, place the lid on the upper part and place over the water.  Steam for 1 hour or until all of it looks "dry".  It will be a light yellow color, a sweet flavor but not too sweet, and have the look when cutting it of a big fluffy sponge.  Doesn't need frosting.

Also with that steamer, besides steaming veggies, you can line it with romaine lettuce, place your favorite fish on the lettuce, cover with another layer of romaine and steam it - the fish will be perfectly cooked and very moist - just don't overcook it.  I generally take a piece of cod or halibut as the bottom layer (on top of the romaine), cover it with the romaine and steam it for 10 minutes - apx 1 lb of fish.  Then I add a layer of scallops (apx 1 lb), another layer of romaine and steam another 10 minutes.  Then I add a layer of shrimp (1 lb), cover again with the romaine, and steam another 10 minutes until no longer pink.  All three layers will be done at the same time.  Hubby and I eat the cod with the romaine (tastes like mild spinach) for the first meal.  The second meal is a nice seafood salad (using half the scallops and shrimp), and the third meal, using the last of the scallops and shrimp, and low-carb Dreamfields noodles, is Seafood Alfredo.  

So, as you can see, lots of use for that steamer.

Hope that helps.

Answer 2

How to make perfect steamed rice

http://shiokfood.com/notes/archives/0000...

Answer 3

All you need is a special cookingware called a "rice cooker". All you have to do is put however many cups of rice you want in the rice cooker. Then go to a sink and just put water on it and mix it around(this just cleans the rice before it gets cooked). After rinsing the rice, dump out the water and then fill it up again with water. Note: don't fill the whole rice cooker with water, but only fill it up to the first line on your middle finger from the top. You can buy rice cookers in local stores, but you get more and better choices in asian grocery stores.

Answer 4

Plain steamed rice is very simple to make and doesn't require a rice cooker like most people believe. You can cook rice in a pot but the chances are there will be some moisture left around the rice.

For every cup of rice you add two cups of water. Boil it in a pot untill the water evaporates/